Yami 특선

[Fried Chicken Kitchen] Super Excellent Matcha Souffle Muffin Mix

Everyone should know that this new soufflé muffin premix is available in three flavors: original matcha and sakura. I tried the matcha and original for you guys.

Price aside, this range of ready-to-mix powders is really good! The original pre-mixed powder has no milk added, but the milk and vanilla flavors are full, and it tastes soft without beaten eggs.

I used matcha premix this time, so I just wanted to try to see if the egg whites in the recipe would look cakey after being whipped alone.

As a result, it took a long time to separate the egg whites and egg yolks and the effect of directly adding eggs was soft, but I felt that the convenience of premixed powder was lost hahaha!

Let's just follow the simplest recipe, Zero failure rate is delicious enough!

This is the first one to use~ This one contains a pack of pre-mixed powder and a pack of matcha powder. Before use, pour the matcha powder and pre-mixed powder into a bag and shake well before use~ (In fact, it is also convenient to pour these two powders into the batter in the form of a sieve)

The remaining ingredients to prepare are 110g water, 55g vegetable oil and 3 eggs~


First, I separate the egg yolk and egg white, and the egg white is beaten separately

Egg yolks (normally whole eggs) add water, add vegetable oil, and mix well

Add the batter to the mixture you just made (just bought it today at 99cents for $1.99)

While stirring, you will find that this ready-to-mix powder is completely non-clumpy!
A few swipes with a spatula are almost completely blended.

Then toss the batter and whipped egg whites together to make my homemade muffin batter!

Then it's frying~ This pan is Taiwan Shangpengtang's barbecue hot pot dual-purpose pot, you can change the shallow and deep pans by yourself, both are flat pans and non-stick, frying things BBQ is super convenient!

After adding a little butter and heating it to melt, pour in the batter. The instructions say that the batter is best poured vertically into the pan from top to bottom, and then slightly shape it with a spatula.


You can turn it over for about 3 minutes on one side, and then fry for about 3 minutes after turning it over. The heat must be controlled well, so don't burn it! Don't worry too much, you can cover the pot and simmer for a while.

Dangdang~ That's it when it's fried~ A box of ready-mixed powder can make 6 pieces, and egg whites are more fluffy when beaten alone!

My own ugly garnished with cream and red bean filling, and sprinkled a little matcha powder (wasted!)

It's delicious, it tastes the best just out of the oven, and the matcha tastes just right! I feel that the high price is the reason for the extra bag of matcha powder hahaha

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Yami 특선

【炸鸡厨房】超优秀的抹茶舒芙蕾松饼预拌粉

大家应该知道这款新上的舒芙蕾松饼预拌粉了吧，有原味抹茶和樱花三种口味。我给你们尝了尝鲜试了抹茶和原味的。

抛开价格不说，这个系列的预拌粉真的是很棒了！原味的预拌粉明明没有加牛奶但是做出来奶味和香草味都很足，没有打发鸡蛋吃起来也还很软的。

这次我用的是抹茶预拌粉，所以我就想说试一试把菜谱里的蛋清单独打发之后会不会像蛋糕一样。

结果，然而费了老大半天劲儿分开蛋清和蛋黄做出来的效果和直接加鸡蛋效果虽然松软，但是感觉失去了预拌粉方便的意义了哈哈哈！

大家还是乖乖的按照最简单的菜谱做吧，零失败率还足够好吃！

对首先用到的就是这个~这个里面有一包预拌粉一包抹茶粉。使用之前要把抹茶粉和预拌粉倒到一个袋子里面摇匀再使用~（其实也可以把这两个粉用过筛的形式倒入之后的面糊中也很方便）

剩下自己要准备的材料是110g水，55g植物油和3个鸡蛋~


首先我把蛋黄和蛋清分离，蛋清单独打发

蛋黄（正常来说是全蛋）加水，加植物油，搅拌均匀

把面糊加入到刚刚的混合物中（今天刚在99cents花$1.99买的）

搅拌的时候你就会发现，这个预拌粉完完全全不会结块！
用刮刀拌几下几乎就完全混合了。

再把面糊和打发的蛋清翻拌在一起就变成我自制的松饼糊啦！

然后就是煎啦~ 这口锅是台湾尚朋堂的烧烤火锅两用锅，可以自己换浅的和深的锅，两个都是平底锅而且不粘，煎东西烤肉超级方便！

加入一点黄油加热融化之后，倒入面糊，说明里写面糊最好从上往下垂直倒入锅中，再用铲子稍微整下型。


一面中小火3分钟左右就可以翻面啦，翻面之后再煎3分钟左右~火候要控制好哦不要糊了！也不要太着急，可以盖锅小火稍稍焖一下。

当当当~煎出来就是这样啦~一盒预拌粉可以做6片，蛋清单独打发更加松软！

我自己丑丑的加了奶油和红豆馅点缀，还撒了一点抹茶粉（浪费！）

很好吃，刚出炉热乎乎的口感最好，抹茶味道很正点！我感觉价格高原来是多了一袋抹茶粉的原因哈哈哈